The famous hash brown casserole that everyone remembers fondly from their childhood gets a modern upgrade, replacing canned soup and sour cream with healthy yogurt and buttermilk. Throw in some ham and peas for another nostalgic twist and you’ve got a new classic.
|1 (30-ounce) package shredded hash browns, thawed||1/2 cup frozen peas|
|1 (16-ounce) tub nonfat Greek yogurt||2 large cloves garlic, minced|
|1 1/4 cups buttermilk||1 teaspoon kosher salt|
|2 cups Swiss cheese, shredded||1 teaspoon dry mustard|
|1/4 pound ham, julienned into thin ribbons|
Preheat the oven to 350F and spritz a 9- by 13-inch glass or ceramic baking dish with nonstick baking spray.
Mix all ingredients in a large bowl until well-combined, then pour into the prepared casserole dish.
Bake for an hour to 90 minutes until bubbling and browned; timing may vary based on your oven and the baking dish used. Allow to cool for 10 minutes before cutting and serving.
Yummy recipes, DIY projects, home decor, fashion and more curated by iVillage staffers.
The very dirty truth about fashion internships... DUN DUN @srslytheshow http://t.co/wfewf